Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures the muffins bake evenly and achieve that perfect golden color.

Prepare the Muffin Tin: Grease a jumbo muffin tin with non-stick spray or line it with muffin liners to prevent sticking.

Mix the Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.

Combine the Wet Ingredients: In another bowl, whisk together 1 cup of buttermilk, ½ cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract until well combined.

Combine Dry and Wet Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can lead to dense muffins.

Add the Nuts: Fold in 1 cup of chopped nuts (walnuts or pecans) into the batter, ensuring they are evenly distributed.

Fill the Muffin Tins: Using a ladle or large spoon, fill each muffin cup with the batter, leaving about ¼ inch of space at the top to allow for rising.

Bake: Place the filled muffin tin in the preheated oven and bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Cool: Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.